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Eat This Word: Cavatelli

JBF Editors

JBF Editors

February 12, 2015



WHAT? Few Americans understand either the regional diversity of food in Italy or the pride that Italians take in their cuisine. Take these little, handmade pasta curls, for example. Made from a stiff dough of semolina and water that is traditionally shaped on a wooden work surface by curling it with the tip of a butter knife, cavatelli are claimed by the Molize, Puglia, and Abruzzo regions of Italy. The dough and the shaping technique are similar to those used for orechiette, but the shape is closer to gnocchi. Cavatelli (or cavatieddi in Apulian dialect) are traditionally served with cooked bitter greens, such as arugula, and tomato sauce.

WHERE? Delmonico's Does Mardi Gras!

WHEN? February 17, 2015

HOW? Hand-Rolled Cavatelli with Louisiana Crayfish, Butternut Squash, Aged Parmesan, and Burgundy Black Truffles